Advances in the Application of Cold Plasma Technology for Food Quality and Safety

Dear Colleagues,

Cold plasma technology has proven to be a promising tool for improving food quality and safety, as it can inactivate pathogens, extend shelf life, and preserve nutritional content without compromising the sensory properties of food. As research and development in this field continue to advance, cold plasma technology holds immense potential to revolutionize the way we produce, process, and consume food.

In this Special Issue, we would like to highlight the latest advances, challenges, and applications of cold plasma technology in the food industry, as well as the potential benefits and limitations of cold plasma technology in food production and processing. Original articles or reviews including, but not limited to, the following topics are welcome: novel cold plasma systems, mechanisms of action, optimization of processing parameters, applications in food packaging and preservation, modification of the functionality of food materials, decontamination of food surfaces, impact on food quality, regulatory considerations and safety assessments, and the use of cold plasma technology to sustainably ensure food safety and quality.

Dr. Silvia Tappi
Guest Editors

Dr. Ana Cristina De Aguiar Saldanha Pinheiro
Dr. Junior Bernardo Molina-Hernández
Co-Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• novel systems
• food safety
• food quality
• pathogen inactivation
• shelf-life extension
• surface decontamination
• non thermal processing
• functionality of food materials
• sustainability